If your garden is overflowing with green tomatoes, peppers, and cabbage, this Southern chow chow recipe is just what you need. This tangy, slightly sweet relish has been a staple in Southern kitchens for generations. It’s the perfect way to preserve those late-season veggies that didn’t quite make it before the frost.
Chow chow is more than just a condiment—it’s a tradition. Whether you’re spooning it over a bowl of pinto beans, adding it to a hot dog, or serving it as a side, its bold flavor brings a little zing to every bite.
And let’s be honest—making a big batch of chow chow feels like a labor of love. It takes two days, but trust me, it’s worth every minute.
Why Make Chow Chow?
For many Southerners, chow chow isn’t just food—it’s a way of life. It’s how we stretch the bounty of the garden into the cooler months. It’s also endlessly versatile, allowing you to adjust the ingredients to fit what you’ve got on hand. Plus, it only gets better as it sits, making it a perfect gift or pantry staple.
Ingredients for Southern Chow Chow
This recipe makes a large batch—about 15 pints—but you can scale it down if needed.
Vegetables
- 16 cups chopped cabbage
- 12 cups chopped green tomatoes (or a mix of green tomatoes, zucchini, or other veggies to total 28 cups)
- 8 cups chopped onions
- 6 to 7 cups mixed peppers (bell peppers, banana peppers, jalapeños, etc.)
Seasoning and Brine
- ½ cup salt
- 4 to 5 cups granulated sugar
- 8 tsp celery seed
- 4 tsp mustard seed
- 4 tsp turmeric
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- 2 tsp ground cloves
- 4 tsp crushed red pepper flakes or cayenne
- 1 tsp paprika
- 10 cups vinegar (plus 1 more cup if needed)
How to Make Southern Chow Chow
see continuation on next page
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